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Specialty Cake, Biscuit & Pastry Flour, Specialty Flours

Beef Stroganoff Pie

The winner of the Pie Time Championship hosted on our Instagram Stories! Beef Stroganoff Pie. Give the recipe a try!

Ingredients

INGREDIENTSWEIGHT
BASE PASTRY
MAURI Eagle Pie & Pastry Flour2.000kg
Salt0.060kg
Milk Powder0.050kg
EOI Vantage or EOI Trio1.100kg
Water1.500kg
MAURI Finetex Flour2.000kg
Baking Powder0.050kg
PUFF PASTRY
MAURI Eagle Pie & Pastry Flour2.000kg
Water1.100kg
Salt0.020kg
EOI Pastrex or EOI Perfex Ready Bits1/2 Paste: 1.000kg
3/4 Paste: 1.500kg
PIE FILLING
Group 1
Coarse Beef Mince0.408kg
Hot Water 0.408kg
Group 2
Meat Pie Mix Complete0.082kg
Cold Water0.102kg
Group 3
Mushrooms0.240kg
Milk Powder (Full Cream)0.122kg
Tomato Paste0.100kg
Garlic Crushed0.030kg
Mustard (Mild)0.030kg
Topping
Egg Wash
Grated MushroomsApproximately 0.005kg per pie

Method

BASE PASTRY

STEP 1

Place MAURI Eagle Pie & Pastry Flour, salt, milk powder and EOI Vantage or EOI Trio in a spiral mixer and mix with a dough hook on low speed. Rub together until EOI Vantage or EOI Trio is well distributed.

STEP 2

Add water and mix well to a clear dough.

STEP 3

Add MAURI Finetex Flour & baking powder and mix to a clear smooth dough. Be careful not to over mix.

*Note: Baking powder is optional and used at 1.5%. It softens the dough and helps combat shrinkage.

PUFF PASTRY

STEP 1

Place the water in the machine bowl first. Add MAURI Eagle Pie & Pastry Flour and salt and mix with a dough hook until almost clear (approximatley 3-4 minutes).

STEP 2

Add EOI Pastrex or Perfex Ready Bits and lightly mix. Ready Bits should still be visible.

Mould up lightly and rest 5-10 minutes. Now proceed to give 4 to 5 half turns rolling each time to about 75x40cm before folding. Allowing resting period after 2nd and 4th turn.

*Note: the dough requires 4 to 5 half turns resting after every 2nd half turns. Allow 15 minutes rest before rolling and cutting.

PIE FILLING

STEP 1

Add Coarse Beef Mince and Hot Water to a pot. Stir in well and bring to boil.

STEP 2

Whisk Meat Pie Mix Complete and Cold Water until free of lumps. Add into boiling meat and stir. Bring back to boil and remove from heat.

STEP 3

Cool meat and stir in Group 3 ingredients until fully combined.

Allow to cool before putting filling into pies.

STEP 4

Deposit into pie shells and cover with Puff Pastry.

 

STEP 5

Apply egg wash, cut vent with sharp knife and top with grated mushrooms.

BAKING INSTRUCTIONS

STEP 1

Bake at 210°C until golden brown.

The Base & Puff Pastry recipe was created by one of our partners – EOI Bakery.

Find EOI Bakery products here.

Let’s bake better together. Call us on 1800 649 494

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